Creamy Tuscan Shrimp

Name: Creamy Tuscan Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Italian-American
Ingredients: 1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined; 2 tbsp olive oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1/2 cup sun-dried tomatoes in oil, drained, roughly chopped; 1 cup heavy cream; 1/2 cup low-sodium chicken broth; 1/2 cup Parmesan cheese, freshly grated; 2 cups baby spinach; 1/2 tsp Italian seasoning; 1/4 tsp red pepper flakes; 1/2 tsp kosher salt; 1/4 tsp black pepper, freshly ground; 2 tbsp fresh basil leaves, torn

Plump shrimp sauteed in a rich sun-dried tomato cream sauce with spinach and garlic - a restaurant-quality low-carb dinner that comes together in one pan in under 30 minutes.

25 minEasyServes 4370 cal/serving

Italian-AmericanDinnerStovetopLow CarbPescatarianHigh ProteinGluten-FreeNut-FreeEgg-FreeLow-SodiumAlcohol-FreeCorn-Free

Ingredients

1.5 lbs large shrimp (21-25 count), peeled and deveined, peeled, deveined
2 tbsp olive oil
2 tbsp unsalted butter
4 garlic cloves, minced
1/2 cup sun-dried tomatoes in oil, drained, roughly chopped
1 cup heavy cream
1/2 cup low-sodium chicken broth
1/2 cup Parmesan cheese, freshly grated
2 cups baby spinach
1/2 tsp Italian seasoning
1/4 tsp red pepper flakes
1/2 tsp kosher salt
1/4 tsp black pepper, freshly ground
2 tbsp fresh basil leaves, torn

Instructions

1

Pat 1.5 lbs peeled, deveined large shrimp (21-25 count), peeled and deveined dry with paper towels. Season with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper.
2

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add shrimp in a single layer and cook 1-2 minutes per side until pink and just cooked through to an internal temperature of 120°F (49°C). Transfer to a plate.
3

Reduce heat to medium. Add 2 tbsp unsalted butter to the same skillet. Once melted, add 4 minced garlic cloves and 1/4 tsp red pepper flakes and cook 30 seconds until fragrant.
4

Add 1/2 cup roughly chopped sun-dried tomatoes in oil, drained and 1/2 tsp Italian seasoning and cook 1 minute.
5

Pour in 1/2 cup low-sodium chicken broth and scrape up any browned bits. Add 1 cup heavy cream and bring to a gentle simmer. Cook 3-4 minutes until the sauce thickens slightly.
6

Stir in 1/2 cup freshly grated Parmesan cheese until melted and smooth. Add 2 cups baby spinach and stir until wilted, about 1 minute.
7

Return shrimp to the pan and toss to coat. Taste and adjust seasoning. Garnish with 2 tbsp torn fresh basil leaves and serve over zucchini noodles, cauliflower rice, or pasta.

Questions

Can I make Creamy Tuscan Shrimp dairy-free?

Yes. The dairy in this entry is 2 tbsp unsalted butter, 1 cup heavy cream, 1/2 cup Parmesan cheese, freshly grated. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cream for full-fat coconut milk or an oat cooking cream; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

How long does Creamy Tuscan Shrimp keep?

Refrigerate leftovers within two hours and eat them within two days (seafood turns fast). Reheat gently on the stovetop.

Can I halve or double Creamy Tuscan Shrimp?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

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